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Meat and Potatoes Done Right

Do you know what you’re having for dinner yet? If not, you might want to stick with something classic and to the point tonight, and I’m sure you’ll be happy that you did!

Lisa looks happy!

First of all, you’re going to have to start at the grocery store – where most meals start. Generally, I’d say buy the most biggest, baddest, most-expensive steak and potatoes that you can afford. As with most things in life, you generally get what you pay for. That said, we bought the 2 biggest potatoes that we could find and some London Broil on sale. If you can afford Filet Mignon, get that. 😛

Next, you’re going to have to get those potatoes cooking. Scrub the skin on the outsides of the potatoes very well, and dry them off. After that, cover them in olive oil and salt. THAT’S IT. The olive oil and salt is the trick to getting those golden baked potatoes that are crispy on the outside and soft on the inside. We cooked ours for about an hour in the toaster-oven at 375 degrees and 15 minutes at 400, but that didn’t work out as well as 45 minutes to an hour in the regular oven generally does. We were just trying to use the toaster-oven, because we live in the desert and it’s 120 degrees outside – didn’t really want to heat up the house.

I like how they look polished like bowling balls or something...

I’d start the steaks when the baked pototoes have about a half an hour left to cook. Once again, cover the steaks with olive oil and salt. THAT’S IT. The olive oil seals in the meat’s natural juices, and the salt helps sear the outside of the meat via the magic of science. Sometimes, I’ll apply the salt water or salt directly to the grill before throwing the meat on. The olive oil and salt will help ensure a juicy steak. After the steak is halfway cooked, crack some fresh pepper over it.

You think it looks okay to eat?

We served our steaks with Chris & Pitt’s amazing barbaque sauce, and drizzled some cheese over our potatoes. We just melted some sharp cheddar cheese down in a pan with a little vinegar (so that the cheese doesn’t stick to the pan).